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Chicken and Fennel Stew
This fast cooking Chicken and Fennel Stew is a one-pot wonder complete with protein and vegetables. Carrots and fennel lend a delicious sweetness to the stew.
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Prep Time:
15
minutes
Cook Time:
25
minutes
Total Time:
40
minutes
Course:
Main Dish
Cuisine:
American
Servings:
4
Calories:
223
kcal
Author:
Linda Ooi
INGREDIENTS
20
oz
boneless skinless chicken thighs
(cut into two each) (560g)
Salt
and pepper to taste
2
tbsp
vegetable oil
2
cloves
garlic
(minced)
2
small
carrots
(peeled and cut into chunks)
1
fennel
(trimmed and sliced)
½
tsp
dried thyme
INSTRUCTIONS
Lightly sprinkle salt and pepper over chicken.
In a large heavy pot, heat vegetable oil. Add chicken and allow them to brown. Remove and set aside.
Add garlic, carrots, fennel, and dried thyme to the pot. Cook for 2 to 3 minutes.
Pour in ¾ cup (180ml) water. When it comes to boil, return the chicken pieces to the pot. Add salt to taste.
Reduce heat to medium low, cover, and allow stew to simmer for 15 minutes.
NUTRITION
Calories:
223
kcal
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